![\"Small](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/06\/Eating-ethically-1000x560.jpg\")
<\/a>\nNo matter what corner of the world you find yourself in, the trend of ethical eating continues to pick up pace and thank goodness for that. With the ever-growing global population, consuming mindfully has never been more necessary.<\/p>\n
People are being responsible about what they eat and questioning supply chains \u2013 forcing manufacturers and restaurants alike to be accountable for how they source foods. Long may it continue.<\/p>\n
Veganism and Peganism<\/h4>\n
So, what is peganism? It\u2019s an amalgamation of the popular paleo style of eating (hunter-gatherer) but less hunter and more gatherer. It\u2019s about incorporating the same methodologies (good quality fats, adequate protein – plant based in this case, sourcing responsibly and eating clean) but with a focus on plant-based proteins. If you want to make the change but are afraid you\u2019ll miss meat, fear not, lab-grown \u2018motherless meat\u2019 is coming<\/a>.<\/strong><\/p>\n Conscious consumption continues to gain momentum and it extends not only to the food we\u2019re eating but how we\u2019re eating it too. We\u2019ve seen a huge increase in restaurants switching from plastic straws to paper and biodegradable options<\/a><\/strong>, as well as less packaging (styrofoam in particular) in general being highlighted.<\/p>\n We applaud every small step taken to improve what we consume but also how we\u2019re consuming it. If you\u2019re wondering why this is so important, google ‘trash island’ or check out one of the many videos on YouTube<\/a> <\/strong>to give you some idea.\u00a0Trying to lower your impact? \u00a0Check out these helpful tips to reduce single use plastics in your life<\/a><\/strong>.<\/p>\n It may seem completely ironic to go to a bar with the intention of only ordering non-alcoholic beverages but this trend is massively on the rise. A plethora of really yummy low or no-alcohol drinks (not just mocktails) have found a home in bars and restaurants across the country, holding appeal for both teetotallers and drinkers alike.<\/p>\n Everything from non-alcoholic ciders to beers and even de-alcoholised wines and gins. We\u2019re not just talking grape juice in a wine shaped bottle, these drinks are designed to taste like the real thing but to have none of the de-sobering effects.<\/p>\n Word on the street is that oat milk is going to be kicking its non-dairy<\/a><\/strong> counterparts to the curb. Nah, just kidding, almond milk<\/a><\/strong> and the likes are not going anywhere just yet. Oat milk, however, is making it big around the globe for its creaminess and the fact that it\u2019s nut-free, dairy-free and possibly gluten-free (depending on how it\u2019s made).<\/p>\n It\u2019s got the added benefit of protein and while it\u2019s still tough to find it locally, we predict there\u2019ll be a bunch of it available soon. In the meanwhile check out this small-batch oat milk produced in Cape Town by Soma<\/a><\/strong>.<\/p>\n Poke<\/a><\/strong> and other Pacific Rim foods gained popularity in 2017\/2018 and they show no signs of slowing down. Add to that lots of delicious Middle Eastern food (thinkOttolenghi’s Simple<\/a><\/strong>, also hummus<\/a><\/strong> and tahini are on the rise) plus foods of previous Soviet Union states – referred to as \u2018the Stans\u2019 (Afghanistan, Uzbekistan, Tajikistan, Azerbaijan, Kazakhstan) by restaurant consultancy group Baum & Whiteman. We look forward to seeing influences from these destinations on local menus.<\/p>\n Move over nut butters, seed butters are the new thing. Blending seeds (pumpkin, watermelon, sunflower, sesame etc) provides a safe alternative for those with nut allergies and they pack a punch in terms of nutrients.<\/p>\n Snacking on seaweed is becoming more commonplace (and not just in your sushi). It almost seems that while we fix one area of overconsumption (meat, dairy), we create new trends that also hold potential threats when they blow up.<\/p>\n Who knows if the popularity of seaweed or algae would have a negative effect on the ocean (let\u2019s hope not of course) but cooking with these ingredients continues to grow. Look out for wakame, nori and kombu (dried kelp). Packed with umaminess and relatively inexpensive.<\/p>\n Running a restaurant is hard, no matter where you are in the world, it has challenges \u2013 food is expensive and food that doesn\u2019t get eaten is wasteful. The idea of a restaurant taking a reservation deposit is already happening in Cape Town and we predict it\u2019ll continue to become more and more popular with high end establishments.<\/p>\n Let\u2019s be honest, we\u2019re all time-pressed and thinking of things to cook can be a challenge. Meal kits provide a great solution \u2013 you get just what you need (no wasting), you eat only what you have (less gluttony), you learn to cook something new (personal growth) and you don\u2019t have to strain your brain thinking or shopping for multiple ingredients (yay!).<\/p>\n For singles, couples and small families it\u2019s convenience at your fingertips. There have been a few companies doing this for some time now and some mainstream retailers offering it too.<\/p>\n Bread has had such a bad rap for so long and we\u2019re ready to kick the \u2018bread is bad\u2019 vibe to the curb. But before you bolt to the store and grab a loaf of white, remember not all bread is created equal. We\u2019re talking properly made bread (like sourdough from a fermented live culture starter) made with properly milled flour, with the nutrients still intact. The stuff that\u2019s processed to death and comes in a plastic bag is not going to cut it.<\/p>\n If you\u2019re going to eat it, eat the real thing. Find an artisanal baker near you, or learn to bake your own<\/a><\/strong>and banish the guilt. Get the recipe for the No Knead Coffee, Walnut and Cranberry Country Loaf<\/a><\/strong> pictured above.<\/p>\n Companies selling crunchy critters (yes really, one of them is actually called Crunchy Critters<\/a><\/strong>) are popping up all over the show. The fact is that eating insects, which are high in protein, has been commonplace around the world for a long time, it\u2019s mostly the squeamish west that needs to get to grips with the concept.<\/p>\n You don\u2019t need to go to your local park and pick them off the bushes though, companies such as Crunchy Critters have done the hard work for you, they \u2018ve bagged them up and even coated them in chocolate! Belgian cricket anyone?<\/p>\n Rum, foodie working hubs, Japanese cuisine, fancy foraged herbs, hemp and marijuana-infused foods and drinks, healthy desserts (whaaat?), fast casual restaurants with competitive price points (yay!), tea, ghost restaurants (order via app only).<\/p>\n Fermented foods(kimchi<\/a>, <\/strong>kefir etc)\u00a0poke,<\/a>\u00a0superfoods<\/a>, <\/strong>our obsession with\u00a0avo toast,\u00a0<\/a>smoothie bowls<\/a>, nose to tail eating\/offal<\/a>, turmeric<\/a>,\u00a0florals, botanical and gin<\/a>!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Every new year brings new trends in the foodie world and it\u2019s always exciting to see what\u2019s going to be hot. Opinions seem to vary across the board and only time will tell as the year progresses. We take a look at a few things across the globe that are making headlines as predicted 2019 food trends. Roll on a year of yumminess, creativity and innovation. 2019 Food Trends Sustainability, Ethical Eating, Traceability No matter what corner of the world […]<\/p>\n","protected":false},"author":923,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-66067","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/66067","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/923"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=66067"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/66067\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=66067"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=66067"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=66067"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>Whether you\u2019re making a small change by including meat-free meals<\/a><\/strong> in your diet or going the whole hog into veganism<\/a><\/strong>, every change makes a difference. The fact is that the vegan\/plant-based lifestyle saw huge growth in 2018 and looks set to continue in 2019 and beyond.<\/p>\nLess Packaging, More Thought<\/h4>\n
<\/a><\/p>\nLow or No Alcohol Drinks (Move over Mocktails)<\/h4>\n
<\/a><\/p>\nOat Milk<\/h4>\n
<\/a><\/p>\nCulturally Diverse Food<\/h4>\n
<\/a><\/p>\nSeed Butters<\/h4>\n
<\/a><\/p>\nSeaweed<\/h4>\n
<\/a><\/p>\nDeposits at Restaurants<\/h4>\n
<\/a><\/p>\nMeal Kits<\/h4>\n
<\/a><\/p>\nReal Bread<\/h4>\n
<\/a><\/p>\nCrunchy Critters<\/h4>\n
<\/a><\/p>\nOther trends things we hear are hitting the big time…<\/h4>\n
Trends we see hanging around for a while still\u2026<\/h4>\n